Samoas Bars

I've had my eye on these for about a year, but haven't had any reason to make them until recently.  We had a neighborhood "Meet & Greet" a couple of weeks ago at our clubhouse.  We were supposed to bring finger food so I figured most people would end up bringing cookies or brownies.  I tried to think of something a little different, and then I remembered saving this recipe many months ago.  They aren't quite as good as the Girl Scout cookies, but at least my version has no hydrogenated oil :)  I chose to only drizzle chocolate on the top, but you can also dip the base of the bars into chocolate to more closely resemble a Samoa.

Samoas Bars

Ingredients

Cookie Base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Topping:

• 3 cups shredded coconut, toasted
• 2 (5.5 ounce) bags caramels (I used Werther's)
• 1/4 teaspoon salt
• 3 tablespoons milk
• 10 ounces milk chocolate (chocolate chips are ok)

Directions

1. Preheat oven to 350°F 
2. For the cookie base:  line a 9x13 baking dish with parchment paper
3. In a large bowl, cream together sugar and butter, until fluffy.  Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
5. Pour crumbly dough into prepared pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
7. For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
8. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
9. Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
10. When cooled, cut into 30 bars with a large knife or a pizza cutter.
11. Once bars are cut, melt chocolate in a small bowl. Heat it on medium in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
12. If you want chocolate on the bottom, dip the base of each bar into the chocolate and place on a clean piece of wax paper.
13. Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
14. Let chocolate set completely before storing in an airtight container.

Source:  Adapted from Recipezaar